Kimchi pancakes, known as Kimchi Buchimgae in Korean, are savory pancakes made primarily with kimchi and a simple batter. They’re crispy on the outside, soft on the inside, and packed with the spicy, tangy flavors of fermented kimchi.

FULL RECIPE:

Ingredients

• 2½ cups all-purpose flour
• 2½ cups water
• ½ teaspoon fine sea salt
• 1 large egg, beaten
• 2 cups kimchi (about 420g / 15 ounces), chopped
• 1 tablespoon kimchi liquid
• 5 ice cubes (about 100g / 3.5 ounces)
• 2 green chilies, chopped (optional)
• 1 red chili, chopped (optional)
• Vegetable cooking oil (e.g., rice bran oil)
• Kimchi pancake dipping sauce, for serving

Directions

1. Prepare the Batter: In a large bowl, sift together the all-purpose flour and fine sea salt. Gradually add the water, whisking until smooth. Incorporate the beaten egg, chopped kimchi, kimchi liquid, and chopped chilies (if using). Mix well to combine. Add the ice cubes to keep the batter cold, which helps in achieving a crispy texture.

2. Heat the Pan: Preheat a skillet or frying pan over medium-high heat. Add a generous amount of vegetable oil, ensuring it coats the entire surface.

3. Cook the Pancake: Ladle a portion of the batter onto the heated pan, spreading it evenly to form a thin pancake. Cook on high heat for 10 to 20 seconds, then reduce the heat to medium-low. Continue cooking until the bottom is golden brown and crispy, and the top is partially set.

4. Flip and Finish Cooking: Carefully flip the pancake using a spatula. Press down gently to ensure even cooking and to enhance crispiness. Cook until the other side is golden brown and the pancake is fully cooked through.

5. Serve: Once cooked, transfer the pancake to a cutting board and slice it into bite-sized pieces. Serve immediately with the kimchi pancake dipping sauce.

Nutrition Facts

• Calories: Approximately 407 kcal
• Total Fat: 16g
  • Saturated Fat: 1g
• Cholesterol: 47mg
• Sodium: 822mg
• Total Carbohydrates: 60g
  • Dietary Fiber: 3g
  • Sugars: 4g
• Protein: 7g
• Potassium: 453mg
• Vitamin A: 60 IU
• Vitamin C: 2.6mg
• Calcium: 36mg
• Iron: 2.4mg

The Popularity of Kimchi Pancakes in Korean Cuisine

Kimchi pancakes are a staple in Korean homes and are commonly served as a banchan (side dish) or anju (a dish enjoyed with alcoholic beverages like makgeolli or soju). Their crispy texture and spicy kick make them an ideal pairing with traditional Korean rice wine, and they are often enjoyed during gatherings, celebrations, and even rainy days. In Korea, there is a cultural belief that eating pancakes during rainy weather enhances the mood, which is why you’ll often find street vendors and households frying up batches of pancakes on gloomy days. This dish is also a favorite in Korean restaurants and can be found on the menus of both casual eateries and high-end establishments. Some variations include seafood kimchi pancakes, where shrimp, squid, or oysters are added to the batter, creating a rich and briny flavor.

Health Benefits of Kimchi Pancakes

One of the great things about kimchi pancakes is that they offer some health benefits, thanks to their star ingredient: kimchi. Kimchi is packed with probiotics due to the fermentation process, making it excellent for gut health. It is also rich in vitamins A, B, and C, as well as antioxidants that support the immune system. The inclusion of vegetables like green onions and chilies further enhances the dish’s nutritional value by adding vitamins and minerals. While traditional kimchi pancakes are fried in oil, making them somewhat indulgent, they can be modified for a healthier version. Using less oil or an air fryer can reduce the fat content, while substituting white flour with whole wheat or rice flour can add more fiber to the dish. Regardless of how they are prepared, kimchi pancakes provide a tasty way to enjoy the benefits of fermented foods.

Tips for Making the Best Kimchi Pancakes

To achieve the perfect balance of crispy and chewy textures, it is crucial to use well-fermented kimchi. The older and more sour the kimchi, the better it will be for making pancakes, as its strong flavor will shine through in the batter. Adding a bit of the kimchi juice to the mix enhances the tanginess and ensures a deep, robust flavor. Using a cold batter is another key tip. Adding ice cubes to the batter helps maintain a low temperature, which results in a crispier pancake. Additionally, spreading the batter thin and cooking it on high heat before lowering the temperature ensures an even crispiness throughout. Another pro tip is to use a generous amount of oil in the pan. While it may seem excessive, this step is crucial for achieving the golden-brown, crispy edges that make kimchi pancakes so satisfying.

Dipping Sauce for Kimchi Pancakes

A good dipping sauce can elevate the flavor of kimchi pancakes, and the traditional Korean dipping sauce (yangnyeom ganjang) is a perfect complement to their savory taste. Typically, the sauce is made with a combination of soy sauce, rice vinegar, sesame oil, garlic, and a touch of sugar. Some variations include gochugaru (Korean red pepper flakes) or chopped green onions for an extra layer of heat and aroma. The balance of salty, tangy, and slightly sweet flavors in the dipping sauce enhances the overall taste of the pancakes, making each bite even more enjoyable. While the pancakes are delicious on their own, the dipping sauce brings out the depth of flavors and adds a delightful contrast.

Kimchi Pancakes in Modern Cuisine

In recent years, kimchi pancakes have gained international popularity, making their way onto menus outside of Korea. With the global rise in appreciation for Korean food, many restaurants and home cooks have started incorporating kimchi pancakes into their meals. The dish has even been adapted into fusion recipes, such as kimchi pancake tacos, kimchi pancake burgers, and kimchi pancake wraps, showcasing its versatility beyond traditional Korean cuisine. Social media has also played a significant role in the increasing popularity of kimchi pancakes. Food influencers and chefs worldwide have shared their takes on the dish, making it more accessible to people who may not have been familiar with Korean cuisine before.

Conclusion

Kimchi pancakes (Kimchi Buchimgae) are a beloved Korean dish that combines the bold flavors of fermented kimchi with a crispy, golden pancake batter. Their popularity in Korean culture, from casual home cooking to restaurant dining, is a testament to their irresistible taste and versatility. Not only do they serve as a delicious appetizer or snack, but they also offer health benefits through their probiotic-rich kimchi base. With their easy preparation and simple ingredients, kimchi pancakes are a fantastic dish to try at home, whether you are a fan of Korean cuisine or new to it.